“Neither a copper, nor an onion”

We are committed to finding the best locally and regionally sourced ingredients for our kitchen. Our menus change seasonally with product availability; as well as any time our chefs find a new and amazing ingredients to showcase. We choose to work with our purveyors for their superior products as well as their sustainable philosophies and practices. We hope you enjoy them as much as we do!
Home-grown Utahn Ryan Lowder recognized his true passion for food when he moved to Portland, Oregon. Without formal culinary training, he apprenticed under French-trained chef Lisa Schroeder of the critically-acclaimed Mother’s Bistro. Inspired by that experience, Ryan decided to enroll at the Culinary Institute of America in New York. While attending the CIA, Ryan landed an externship at Restaurant Jean-Georges, which turned into a full time position. It was at Jean-Georges that Ryan’s skills were fine-tuned, as he worked his way through the kitchen’s stations. During Ryan’s tenure as Chef de Partie the Michelin guide awarded the restaurant 3 stars—the highest rating offered by the guide.